Arugula and Radicchio Salad with Citrus and Feta
Makes 2 entrees
- 4 cups wild arugula
- 1/2 small head of radicchio, leaves removed and torn into bite size pieces
- 1 large Cara Cara or Navel orange, segmented
- 1 avocado, thinly sliced
- 3–4 ounces of feta, crumbled
- 1/4 cup pepitas
- 1 Meyer lemon, halved
- Extra virgin olive oil
- Sea salt
- Freshly cracked black pepper
Place individual bowls on the counter, as you will be assembling the salad directly in the bowls you will be eating out of.
Divide half of the arugula and radicchio evenly between the two bowls. Next, add half of the orange segments and avocado between the two bowls. Sprinkle the bowls with half the feta and half the pepitas. Squeeze 1/2 of the Meyer lemon all over both bowls.
Drizzle the bowls with olive oil, and season with salt and black pepper. Repeat the same steps again using the remaining ingredients, creating the top layer of the salad and serve.